Roasted Chicken Salad

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min

Yield:
10 to 15 servings
Level:
Easy

Ingredients
  • 7 1/2 pounds boneless, skinless chicken breasts
  • Salt and pepper
  • 2 pinches cayenne pepper
  • 1 tablespoon lavender
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 2/3 cup sliced roasted almonds
  • 1 large onion, chopped
  • 1/2 bunch celery, chopped
  • Dressing, recipe follows
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chives
  • 2 tablespoons chopped tarragon leaves
Directions

Preheat the oven to 400 degrees F.

Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes. (Note: it is a good idea to check chicken temperature with a meat thermometer. It should be at least 165 degrees F).

Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing, add to chicken and mix. Can be served by itself or on a sandwich.

Dressing:

1 cup mayonnaise

3/4 cup sour cream

1/4 cup extra-virgin olive oil

2 tablespoons honey

Salt and pepper

Mix all ingredients together.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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